Ever had one of those meals that just sticks with you, long after the plate is empty? That’s Chicken Chasseur for me. The first time I tried it, I was in Lyon at a friend’s apartment, and I swear I nearly licked the skillet. Juicy chicken, mushrooms, a sauce with just the right hint of brandy and wine… it’s like a hug in dinner form.
Honestly, I love this recipe because it feels fancy, but it’s not intimidating. You don’t need a Michelin-star kitchen—just a skillet, some patience, and a little enthusiasm (and maybe a glass of wine for yourself while cooking; don’t judge me).
Why This Dish Is Pure Magic
So, what makes Chicken Chasseur so irresistible? For starters, the sauce. Mushrooms, onions, garlic, and that little splash of brandy that smells like cozy winter nights—it’s a flavor bomb. Historically, the French called it “hunter’s sauce” because it was served to hunters returning with game. But you don’t need a hunting trip to enjoy it. Weeknights count, too.
And the chicken? Oh, the chicken. Using thighs and drumsticks keeps things juicy and flavorful. If you’re a breast person, you can make it work too, but trust me, the dark meat is where it’s at for this recipe.
Browning the Chicken: The Golden Step
Let’s talk chicken technique. Patting your chicken dry with paper towels is non-negotiable. Moisture is the enemy of crispy, golden skin, and nobody wants soggy skin. Once it’s dry, season with salt and pepper, then lightly dust in flour. The flour creates a lovely crust and helps thicken the sauce—basically two wins in one.
Now, heat up your oil and butter until foamy and golden, then gently place your chicken skin-side down. Hear that sizzle? That’s your flavor developing. Flip after about five minutes, a quick minute on the other side, and done. Repeat for the drumsticks. Don’t rush this part; it’s worth it.
⚠️ Fun fact: skin-on chicken can pop in hot oil. A splatter guard or a careful stance is your friend here.
Sauce Chasseur: The Real Star
Once the chicken is browned, it’s sauce time. Mushrooms and onions hit the pan first, cooking until they soften and smell amazing. Add garlic briefly, just to wake up your senses, not burn it.
Then comes the brandy. Pour it in and, if you’re feeling dramatic, flambé it for a few seconds. Yes, flames! No, it’s not dangerous if you’re careful. Can’t do flames? No problem, just let it bubble a bit. Then in goes the wine, reducing and scraping up those delicious browned bits at the bottom (fond—chef’s secret right there).
A spoonful of tomato paste, some beef stock, salt, and pepper, and your sauce is practically singing. At this stage, the chicken joins the party again.
Simmer, Sip, and Wait (The Fun Part)
Nestle the chicken skin-side up in the sauce, cover, and simmer for 10 minutes. Then uncover for 20 minutes. This is where the magic happens—the sauce thickens, flavors concentrate, and your chicken finishes cooking perfectly.
Now, here’s the pro tip: cold butter. Add cubes of cold butter slowly, stirring gently, and your sauce becomes glossy, silky, and restaurant-worthy. Finish with fresh tarragon for that subtle French flair.
Serving Ideas That Make You Look Like a Pro
Chicken Chasseur loves creamy mashed potatoes. The sauce clings, the flavors meld—it’s a total love story on a plate. Rice or small pasta works too. Honestly, if you serve it with anything starchy and comforting, you’re golden.
Quick tip: if you’re doing a weeknight version, prep your sauce while browning the chicken. Less stress, more dinner.
Why This Recipe Works Every Time
- Juicy chicken that never dries out.
- Deep, complex flavors thanks to searing, deglazing, and simmering.
- Silky, glossy sauce that looks impressive with minimal effort.
- Tarragon adds that unmistakable French touch.
Plus, it’s forgiving. Forget the brandy? Still good. No tarragon? Parsley with a pinch of fennel works in a pinch.
My Quirky Tips
- Skillet Size: Ideally, 12-inch. If yours is smaller, cook in batches.
- Affordable Wine: Chardonnay is great. Don’t waste your good bottle.
- Fond is Gold: Scrape those bits—they’re flavor treasure.
- Butter Finish: Cold butter is key. Slow melting = silky sauce.
Final Thoughts
Chicken Chasseur is the kind of dish that makes you feel like a gourmet without breaking a sweat. Cozy, flavorful, and just fancy enough to impress anyone—or just yourself. Pair with mashed potatoes, a simple salad, or crusty bread. This is one of those meals where every bite makes you go, “Yep, life is good.”
Chicken Chasseur (French Hunter’s Chicken)
4
servings15
minutes45
minutes854
kcalA classic French comfort dish featuring golden-seared chicken simmered in a rich mushroom and wine sauce. Perfect with mashed potatoes, rice, or pasta.
Ingredients
- Chicken:
4 chicken thighs, bone-in, skin-on (about 250g / 8oz each) (Note 1)
4 chicken drumsticks (Note 1)
¾ tsp cooking or kosher salt
½ tsp black pepper
3 tbsp plain (all-purpose) flour
2 tbsp vegetable oil (or another neutral-flavored oil)
30g / 2 tbsp unsalted butter
- Sauce Chasseur:
400g / 14oz white mushrooms, sliced about 6mm (¼ inch) thick
2 brown or yellow onions, halved and sliced 6mm (¼ inch) thick
3 garlic cloves, finely minced
¼ cup brandy (Note 2)
½ cup Chardonnay or other dry white wine (Note 3)
3 tbsp tomato paste
2½ cups low-sodium beef stock (Note 4)
¾ tsp cooking or kosher salt
¼ tsp black pepper
30g / 2 tbsp unsalted butter, cold and cubed (keep refrigerated until needed)
1 tbsp finely chopped fresh tarragon (Note 5)
- To Serve:
Creamy mashed potatoes, rice, or small pasta
Directions
- Abbreviated Overview:
- Season and flour the chicken, sear until golden, then remove. Sauté mushrooms and onions, add garlic briefly, then pour in brandy and wine to reduce. Stir in tomato paste, then stock, salt, and pepper. Return the chicken and simmer—covered for 10 minutes, uncovered for 20—until tender. Finish with cold butter and fresh tarragon.
- Chicken
- Season the Chicken:
Pat the chicken dry thoroughly with paper towels to remove moisture. This ensures proper browning and prevents oil splatter. Season well with salt and pepper. Lightly coat with flour, shaking off any excess. This helps form a crust and thickens the sauce later. - Brown the Chicken:
Heat vegetable oil in a large (30cm / 12″) skillet with a lid over medium-high heat. Add butter, and once melted and foaming, place the thighs skin-side down. Sear for about 5 minutes until golden and crisp. Flip and cook the other side for 1 minute, then transfer to a plate.
Add drumsticks and brown on 3 sides, about 2 minutes per side. Don’t rush this step—browning builds flavor. Transfer to the same plate as the thighs.
⚠️ Be cautious when searing skin-on chicken, as the skin may pop and hot oil can splash. - Sauce Chasseur
- Cook the Vegetables:
In the same pan, increase the heat to high. Add mushrooms and onions and cook for about 5 minutes, stirring occasionally, until softened and lightly golden. Stir in the garlic and cook for 30 seconds until fragrant. - Deglaze with Brandy and Wine:
Pour in the brandy. If you wish, flambé carefully—ignite and let the flame die out naturally (about 10 seconds). This step adds aroma but can be skipped by simply letting the brandy bubble for 20–30 seconds until the alcohol cooks off.
Add the white wine and let it simmer rapidly until reduced by half. Scrape the browned bits (fond) from the bottom of the pan—this is key for a rich, deep sauce. - Add Tomato and Stock:
Stir in the tomato paste and cook for 1 minute. Pour in the beef stock, add salt and pepper, and stir to combine. - Cooking
- Simmer the Chicken:
Return the chicken to the pan, skin-side up, and nestle it into the sauce. Bring to a gentle simmer, then reduce the heat to medium. Cover and cook for 10 minutes, then uncover and simmer for another 20 minutes. The sauce will reduce and thicken as the chicken becomes tender. - Reduce the Sauce:
Transfer the cooked chicken to a plate. Increase heat to medium-high and simmer the sauce for about 3 minutes to slightly thicken. - Finish with Butter:
Turn off the heat. Add half of the cold butter cubes, stirring until melted. Repeat with the remaining cubes until fully incorporated. This classic French technique (called monter au beurre) gives the sauce a silky, glossy finish. (Note 6) - Serve:
Bring the sauce back to a gentle simmer. Return the chicken to the pan, sprinkle with chopped tarragon, and serve directly from the skillet. Pair with creamy mashed potatoes, rice, or pasta.
Notes
- Chicken: Bone-in thighs and drumsticks work best—they stay juicy and add depth of flavor.
Using chicken breast? Use 4 breasts, halved horizontally into 8 pieces. Coat with flour, sear until golden, then remove. Simmer the sauce for 10 minutes without the chicken, then return the breasts and simmer for 5 minutes before finishing the recipe. - Brandy: A key component of traditional Chasseur. It adds warmth without overpowering. No need for expensive brandy; a budget-friendly one works perfectly. The alcohol cooks off, leaving behind flavor. Skip if preferred, but the sauce will lose some depth.
- Wine: Use Chardonnay or another dry white wine. No need for fancy bottles—the flavors mellow during cooking. Substitute with extra beef stock for a non-alcoholic version.
- Beef Stock: Provides a richer, more robust flavor than chicken stock. Homemade is a bonus if you have it!
- Tarragon: The signature herb that distinguishes “Chasseur.” If unavailable, use parsley with a pinch of crushed fennel seeds.
- Butter Finish: Always use cold, cubed butter when finishing the sauce—it melts gradually, emulsifying and creating a glossy texture.
- Equipment Tip: A 30cm / 12″ skillet is ideal (Le Creuset works beautifully). If you lack a lid, cover with a baking tray during simmering. Even if the chicken isn’t fully submerged, it will cook through by steaming.
